Blueberry Crumb Cake
This very easy cake needs to happen in your kitchen asap. It's a moist layer of lemon cake with fresh blueberries and a streusel topping made with oil that is crunchy and so amazing! Both the cake and crumble are made from the same mixture. An easy one-bowl recipe!
A splash of sunshine in the middle of winter or a great summer recipe, this is a moist cake that tastes as good as it looks. Full of crunchy, juicy seasonal blueberries, tangy lemon zest and juice, and a tender crumb that is ridiculously easy to make.
This cake is made from a crumb mixture that's divided, some for the topping, and the rest mixed with a few other ingredients to make a sort of coffee cake. Well, it's truly amazing.And did I mention it's a one bowl recipe ? For some reason, I find it all very appealing.
Plus, there are some flavors that work year-round and on every occasion. Lemon paired with blueberries is one of them.
- 2 cups all-purpose or cake flour
- 1 cup white sugar
- ½ cup packed brown sugar
- Grated zest of 2 lemons
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup blueberries, fresh or frozen
- Powdered sugar, for serving